This Banana Pudding Cheesecake smells like a classic banana split the moment as the vanilla bean filling meets ripe fruit and a buttery graham crust, with a silky texture that melts on your tongue and a sweet vanilla pudding ribbon that brings that nostalgic lunchbox flavor to the table.
It is perfect for potlucks, Sunday desserts, or a simple weekend treat when you want something make ahead that feels special without spending all day in the oven.
SaveI first made this for a cozy night in with friends and watched the whole pan disappear in one happy, creamy slice after another, proving that simple ingredients can turn into pure comfort.
Banana Pudding Cheesecake Recipe
Ingredients
Crust
Cheesecake filling
Pudding and bananas
Instructions
- Prep the pan and preheat
Wrap the outside of a 9 inch springform pan with foil to prevent leaks and preheat your oven to 325°F.
- Make the graham crust
Mix graham crumbs, melted butter, sugar, and salt in a bowl until it resembles wet sand, press firmly into the bottom and up the sides of the prepared pan, then bake for 10 minutes until lightly golden.
- Beat the cheesecake base
In a large bowl, beat softened cream cheese, sugar, vanilla, and salt until completely smooth, then add eggs one at a time followed by sour cream, mixing just until combined after each addition.
- Bake the cheesecake
Pour the filling over the warm crust, smooth the top, and bake in the center rack for 20 to 25 minutes until the edges are set but the center still jiggles slightly.
- Chill the cheesecake
Turn off the oven, crack the door open with a wooden spoon, and let the cake rest inside for 30 minutes, then cool completely on a wire rack and refrigerate for at least 2 hours or overnight.
- Cook the pudding
In a saucepan, whisk milk, sugar, cornstarch, and salt together, cook over medium heat while whisking until thick and bubbling, then remove from heat and stir in vanilla.
- Whip the cream
In a chilled bowl, beat the heavy cream until stiff peaks form, then gently fold it into the cooked pudding until no white streaks remain.
- Slice and layer
Trim the bananas and slice them, spread a layer of pudding mixture over the chilled cheesecake, arrange a layer of banana slices, and repeat until ingredients are used, ending with a thick layer of pudding on top.
- Chill to set
Cover the pan tightly and chill for at least 2 hours, preferably overnight, so the layers meld and the pudding fully sets.
- Serve and enjoy
Release the springform, slice with a warm knife, and top each serving with extra pudding and a banana slice just before serving.
Substitutions and variations
- Use digestive biscuits or vanilla wafers in place of graham crackers for the crust.
- Swap heavy cream for whole milk in the filling to make a lighter version.
- Replace cornstarch with an equal amount of quick cooking tapioca if you prefer a glossier pudding.
- Use gluten free graham crackers and eggs to keep the dessert gluten free.
- For a tangy twist, add 1/4 cup lemon juice to the pudding mixture.
Chloe's tips
- For extra flavor, add a splash of banana extract to the pudding mixture.
- Use a springform pan for clean, easy release and neat slices.
- Slice bananas right before assembling to prevent browning, or toss them gently with a little lemon juice.
- Let the cheesecake chill thoroughly so the slices hold their shape and the layers stay distinct.
- Keep a pitcher of cold milk on the side if you prefer to thin the pudding slightly for a creamier swirl.
How to store it
- Store in the refrigerator in an airtight container for up to 3 days.
- Freeze for up to 1 month, thaw overnight in the fridge before serving.
- Keep the crust separate if freezing for longer storage to prevent sogginess.
Serving suggestions
Serve this Banana Pudding Cheesecake cool and creamy with simple garnishes that highlight the layers.
- vanilla whipped cream
- extra sliced bananas
- Graham cracker crumbs
- Mini chocolate chips
- A drizzle of caramel sauce
Frequently asked questions
Can I make this without a springform pan?
Yes, use a 9 inch round cake pan lined with foil, and after cooling, run a thin knife around the edge and invert onto a serving plate to release.
Is this recipe no bake?
The crust and cheesecake layers are baked, while the pudding is cooked on the stovetop and then chilled, so it is mostly set by refrigeration rather than completely no bake.
How can I reduce the sweetness?
Decrease the sugar in the crust by 2 tablespoons, use an equal amount of mashed ripe banana in the pudding, and choose a tangier cream cheese.
Can I assemble it a day ahead?
Absolutely, assemble and chill overnight; the flavors deepen and the slices come out cleaner the next day.
Let's get cooking!
This Banana Pudding Cheesecake is a crowd pleaser that turns simple ingredients into a dreamy, layered dessert you can proudly share with family and friends.
